1. Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties;Alasalvar;J. Agric. Food Chem.,2001
2. High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots;Amanatidou;J. Food Sci.,2000
3. AOAC. (1970), Official methods of analysis (11th ed.), Arlington, VA
4. Application of casein-lipid edible film emulsions to reduce white blush on minimally processed carrots;Avena-Bustillos;Postharvest Biol. Technol.,1994
5. Effect of preparation procedures and storage parameters on quality retention of salad-cut lettuce;Bolin;J. Food Sci.,1991